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Agriculture > Harvesting > Flashcards

Harvesting Flashcards

1
Q

is the act or process of gathering a ripe crop from the fields.

A

Harvesting

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2
Q

is the cutting of grain or pulse for harvest, typically using a scythe, sickle, or reaper.

A

Reaping

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3
Q

On smaller farms with mechanization, It is the most labour-intensive activity of the growing season.

A

Harvesting

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4
Q

Harvesting by one’s own hand is It is done in several ways, Ladder / bag picking method,Poles/ Clippers method ,Harvesting by means of cutting knives

A

MANUAL HARVESTING

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5
Q

is done mostly to leafy vegetables such Chinese cabbage, pechay, celery, broccoli, cabbage, green onions and some rot crops like carrots and radish.

A

Trimming

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6
Q

-Wiping the vegetables with a clean, dry and soft cloth often gives better results than washing. This is most suitable for tomatoes, melons and other fruit vegetables.

A

Cleaning the Harvest

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7
Q

, green, onions, radish and carrot. It may be done with other vegetables especially those harvested during wet conditions.

A

Post-harvest operation

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8
Q

also includes the removal of disease-infected parts to avoid the spread of the disease during the transport or storage of the commodity.

A

Trimming

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9
Q

It lessens the expense for transporting and handling and most especially improves the appearance or maintain the good quality of the products.

A

Trimming

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10
Q

• is the process of separating and grouping commodities according to a set of criteria recognized by the industry or consumer. The set of criteria are termed standard.

A

Sorting

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11
Q

It can be described as the attainment of the particular size or stage after which ripening takes place.

A

Maturity

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12
Q

It can be described as the attainment of the particular size or stage after which ripening takes place.

A

Maturity

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13
Q

• This is the practice of putting the produce to appropriate container before shipping or storing. This promotes efficiency and accurately in shipping or storing.

A

Packing

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14
Q

It is usually defined in terms of color, size, shape, maturity and amount of defects.

A

Quality

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15
Q

• The quality of fruits and vegetable cannot be improved but it can be presented when harvesting is done at proper stage of maturity. Immature fruits when harvested will give poor quality and erratic ripening.

A

Maturity Indices/ Harvesting indices

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16
Q
  • the condition of a certain crop that is ready to harvest
A

Maturity

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17
Q
  • the observable indications that a crop can already be harvested
A

Maturity indices

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18
Q

is an observable indication or sign that a particular crop is already matured or ready for harvest. The following are the maturity indices of vegetable crops:
• Color
• Weight
• Shape
• Size
• Texture
• Composition

A

Maturity index

19
Q

is the stage at which a crop is harvestable.

A

Maturity

20
Q

• This is a technique of subjecting newly dug tubers or roots to intermediately high temperature and high relative humidity to heal bruised or wounded produce to prolong storage life. The recommended temperature range may be from 15-19°C for tubers, sweet potato roots and onion bulbs.

A

Curing

21
Q

In this method the Skin color. Matured fruit losses its deep green color and develop yellow, red or purple color.

A

Visual Method

22
Q

• refers to the movement of the harvested vegetables from the farm, sorting or grading stations, packing house, trading posts, bus stores, warehouses to the point of sale.

A

Transporting

23
Q

. This is used mainly for fruits wherein the starch content, sugar content, acidity and soluble solids/ acid ratio are measured.

A

Chemical analysis

24
Q

is a stage in the growth of a crop that marks the beginning of aging of the tissue. It is generally referred to as ripening. This can be seen in the general yellowing and stooping of plants as in potatoes.

A

Physiological maturity

25
Q

In this method the Fruit size and shape. Some vegetables will reach a certain size which can be used as index for optimum time for harvest.

A

Physiological maturity

26
Q

This method is done mainly by touch of the fingers with respect to firmness, crispness and sound. For example matured cabbage heads are considerably firm when pressed gently with the fingers.

A

“Feel” Method.

27
Q

If the market is within the town or municipality, it is called .

A

local market

28
Q

is a stage in the development of a crop in relation to time of harvest according to use or market demand.

A

Commercial maturity

29
Q
  • a place where people meet to sell or buy things.
A

Market

30
Q
  • the buying and selling of goods or the transfer of goods from one who produces to the one who uses the goods.
A

• Marketing

31
Q

In this type of market, a farmer can sell his farm produce directly to the consumers by bringing their produce to another town or municipality, this type of market is called ??

A

nearby town market.

32
Q

involves the methods of selling farm products. In farmer’s language, marketing is the bringing and selling of goods from the producer to the consumers.

A

Marketing

33
Q

In this method they Use of pressure tester. This is used to measure the softness of a fruit and may also be applied to snap beans.

A

Physical means

34
Q

• This is the density of mass divided by the density of water where the density of the mass is the weight over its volume.

A

Specific gravity determination (floating method).

35
Q

• This method of marketing is commonly used by small-scale growers of farm crops. They sell directly to the consumers by bringing their products to the local or nearby public markets.

A

Retailing directly to consumers.

36
Q

In this method the Days from planting to harvesting
• Days from flowering to harvesting

A

Computation method

37
Q
  • the process of gathering or picking of harvestable parts of a plant
A

Harvesting

38
Q

• refer to costs which vary depending on the quantities of production.

A

Variable costs

39
Q
  • written statements or collection of facts and figures on a subject for a definite purpose
A

Farm records

40
Q
  • written financial statements
A

Farm accounts

41
Q

Costs in production may be classified into four major categories:

A

•fixed costs
•variable costs
•cash
•non-cash

42
Q
  • refer to costs incurred whether or not production takes place.
A

Fixed costs

43
Q

• current money in hand or money readily available. It is the item that most farmers lack, especially before planting.

A

Cash

44
Q

• includes interest on operating capital, if the capital is not borrowed. Likewise, the farmer’s labor and family labor are non-cash costs.

A

Non-cash

Agriculture (5 decks)

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